1 1/2 pounds Brussels sprouts
4 slices bacon (about 1/2 cup) , chopped
1 large yellow onion, (about 1 1/2 cups) chopped
1/2 teaspoon dried thyme
14.5 ounce can chicken broth
salt and ground pepper to taste
Cut and discard stem ends of sprouts and pull off discolored outer leaves.
Cut each sprout in half lengthwise; slice crosswise to make shreds.
In large nonstick skillet, over medium-high heat, cook bacon until it begins to brown, about 4 minutes.
Add onions and thyme; saute until onions are tender, about 10 minutes.
Season with salt and pepper.